8 tilapia filets
1 teaspoon salt
1 teaspoon old bay seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 cup flour
1 tablespoon corn starch
1 teaspoon salt
1 1/2 cups plain seltzer water
3 large sweet potatoes peeled and cubed
3 tablespoons butter
1/2 tablespoon olive oil
1 tablespoon sage minced
3 cloves garlic minced
Salt and pepper to taste
1 pinch of all spice
1 tablespoon brown sugar
1/2 cup chicken stock
1/2 cup mayonnaise
2 teaspoons dill relish
1 teaspoons caper berries chopped
2 teaspoons dried dill
Juice from half a lemon
Add the butter and olive oil to the bottom of a large heavy bottom skillet over medium high heat. Add the sweet potatoes and garlic. Cook for 3-5 minutes. Add the sage and brown sugar and all spice. Let this cook for another minute or two. Add the chicken stock and let simmer until all of the liquid is absorbed. In a large mixing bowl whisk together the flour, corn starch, salt and seltzer and set aside. Mix the salt, old bay, cumin, black pepper and cayenne and sprinkle this mixture on both sides of the fish. Place a cast iron skillet over medium high heat with about 1/2 inch of vegetable oil in it. Let this preheat while you prepare the batter and fish. Once the fish is seasoned dredge them in a little flour being sure to shake off the excess. Dip the fish in the batter and carefully and slowly place the fish in the oil away from your body. Let this fry for about 4 minutes then flip and let fry do another 3-4 minutes or until crispy and golden brown. In arduous mixing bowl whisk together the mayonnaise, relish, capers, dill and lemon juice. Your family will love the light crispy batter that this fish will have and the sweet potatoes and home made tarter sauce are perfect compliments! If beer batter is what you prefer then 1 bottle of beer can take the place of the seltzer water, but that is not the family friendly version. For more on this recipe or any others please email me at alesia.leach@gmail.com
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